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Raspberry Cheesecake Bars

Delightful and portable cheesecake bars with a crispy graham cracker crust and creamy cheese filling swirled with fresh raspberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups sugar
  • 0.5 cups unsalted butter, melted
For the Filling
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup fresh raspberries
  • 0.25 cup raspberry puree (optional)
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined and resembles wet sand.
  3. Press the mixture firmly into the bottom of a greased 9x13 inch baking dish. Bake for about 10 minutes and let cool.
  4. In a mixing bowl, beat softened cream cheese until smooth. Gradually add in sugar and vanilla extract, mixing until well-combined.
  5. Add eggs one by one, mixing gently until incorporated.
  6. Gently fold in fresh raspberries. Optionally add raspberry puree for extra flavor.
Baking
  1. Pour the cheesecake filling over the cooled crust, spreading into an even layer. Optionally drizzle leftover raspberry puree on top and swirl with a toothpick.
  2. Bake for 25-30 minutes or until the center is set but slightly jiggles.
Cooling and Serving
  1. Let the cheesecake bars cool in the pan for about 15 minutes, then transfer to the refrigerator to chill for at least 2 hours before slicing.
  2. Dust with powdered sugar before serving for an extra flair.

Notes

For a lower fat option, use low-fat cream cheese. Timing is key; let the cheesecake cool completely before refrigerating to achieve the perfect set. Avoid overmixing once eggs are added to prevent cracks.